Easy Side Indian

Beetroot and curry-leaf raita

Name: Beetroot and curry-leaf raita
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6
Cuisine: /asian recipes, /indian
Ingredients: 1 tablespoon ghee (see note); 1 teaspoon mustard seeds; 1 teaspoon sesame seeds; 10 fresh curry leaves (see note); 3/4 cup (200g) thick Greek-style yoghurt; 2 small beetroot, cooked, peeled (or use 3-4 canned baby beets), chopped into 5mm cubes

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10m

02m

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This colourful raita is a delightful accompaniment to your Indian-inspired feast.

1 tablespoon ghee (see note)
1 teaspoon mustard seeds
1 teaspoon sesame seeds
10 fresh curry leaves (see note)
3/4 cup (200g) thick Greek-style yoghurt
2 small beetroot, cooked, peeled (or use 3-4 canned baby beets), chopped into 5mm cubes

Method

1.

Heat the ghee in a small frypan over medium-low heat. Add the mustard seeds, sesame seeds and curry leaves, then cook the spices, stirring, for 1 minute or until the mustard seeds start to pop. Set aside to cool slightly.
2.

Combine the yoghurt and beetroot in a bowl and season with salt and pepper. Just before serving, stir the spice mixture into the beetroot mixture.

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